Heat 2 tsp of oil in a pan. Oil should be little warm. Add into flour and mix well. Remove all the lumps.

Now start kneading the dough by adding little milk at a time. Dough should be stiff than regular chapati dough. Cover the dough with plastic wrap. Let it rest for 20-25 minutes. Meanwhile, make the filling for modak.

Take coconut in a mixing bowl. Add grated jaggery and mix well. Microwave this mixture for a minute. Give it a quick stir.

Add 4 tsp of milk and mix well. Again microwave this mixture for a minute.

Finally add sliced almonds, pinch of salt and cardamom powder. Now the filling is ready.

Take a blueberry sized ball and roll it like a thin puri. Roll it as thin as possible. If the cover is thin, modak will become more crispy.

Place a big spoonful of filling on it. Fold the edges as shown in picture and gather them at the center. Make sure you seal it nicely.

Follow the same steps to make rest of the modaks.

Keep them covered with kitchen towel.

Deep fry them nicely till they get brown color.

Transfer them onto paper towel.

Let them cool down completely before you serve them. Store them into a air tight container or zip lock bag.